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All Journal Media Wisata JIKSI (Jurnal Ilmu Komputer dan Sistem Informasi) IKRA-ITH Informatika : Jurnal Komputer dan Informatika TESLA: Jurnal Teknik Elektro Prologia Journal of Information System,Graphics, Hospitality and Technology Journal of Research in Business, Economics, and Education Jurnal Pengabdian kepada Masyarakat Nusantara JISO : Journal of Industrial and Systems Optimization International Journal Of Science, Technology & Management (IJSTM) Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (JASMIEN) Engineering, Mathematics and Computer Science Journal (EMACS) Yayasan Cita Cendikiawan Al Khwarizmi Transekonomika : Akuntansi, Bisnis dan Keuangan Journal of Social And Economics Research Tarumanagara Medical Journal Outline Journal of Management and Accounting Journal of Fish Health Seminar Nasional Ilmu Terapan SENAPAS Indonesian Journal of Education And Computer Science Jurnal Ilmiah Manajemen Ekonomi Dan Akuntansi (JIMEA) journal of social and economic research Jurnal PAKEM AMATA Jurnal Pengabdian Masyarakat Manage JoDENS: Journal of Digital Ecosystem for Natural Sustainability SCIENTIA JOURNAL : Jurnal Ilmiah Mahasiswa Computer & Science Industrial Engineering Journal International Journal of Education Management and Religion Cermin Dunia Kedokteran Jurnal Serina Abdimas Journal of Industrial Automation and Electrical Engineering
Kelvin
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Journal : Journal of Fish Health

 1 
The Effect of Egg White Powder Concentration on The Quality of Meatballs Based on Surimi from Tilapia, Catfish and Pangasius Ferdiansyah; Sara, Dwi; Kelvin; Apriansyah, Miko; Badruzzaman, Falah; Notonegoro, Hartoyo
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.7493

Abstract

Surimi is a processed freshwater fish product which is the main raw material for various food products, one of which is fish meatballs. The use of freshwater fish has disadvantages in terms of sensory characteristics, so it is necessary to add other ingredients. One of the additional ingredients that has great potential to affect the characteristics of fish meatball surimi is EWP. This study aims to determine the effect of EWP concentration in surimi from different types of freshwater fish on the characteristics of sensory properties, pH, and yield. The variations in EWP concentration used were 0%; 3% and 6%. Sensory testing included appearance, texture, taste, and aroma. The results showed that appearance, texture, taste and aroma had a significant effect with the best treatment of 0% EWP on catfish and pangasius meatball surimi and 3% EWP on tilapia meatball surimi. The effect of variations in EWP concentration on the pH value of fish meatball surimi did not have a significant effect. The best yield was obtained with the treatment of 6% EWP on each catfish, pangasius and tilapia surimi. The selected catfish and pangasius fish surimi meatballs were 0% EWP concentration while tilapia fish surimi meatballs were 3% EWP concentration because they provided the best meatball quality. The addition of EWP affected the appearance, taste, texture and aroma with the best treatment at a concentration of 3% EWP tilapia fish surimi meatballs and had no significant effect on the pH value, and the best yield at 6% EWP.
The Effect of Egg White Powder Concentration on The Quality of Meatballs Based on Surimi from Tilapia, Catfish and Pangasius Ferdiansyah; Sara, Dwi; Kelvin; Apriansyah, Miko; Badruzzaman, Falah; Notonegoro, Hartoyo
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.7493

Abstract

Surimi is a processed freshwater fish product which is the main raw material for various food products, one of which is fish meatballs. The use of freshwater fish has disadvantages in terms of sensory characteristics, so it is necessary to add other ingredients. One of the additional ingredients that has great potential to affect the characteristics of fish meatball surimi is EWP. This study aims to determine the effect of EWP concentration in surimi from different types of freshwater fish on the characteristics of sensory properties, pH, and yield. The variations in EWP concentration used were 0%; 3% and 6%. Sensory testing included appearance, texture, taste, and aroma. The results showed that appearance, texture, taste and aroma had a significant effect with the best treatment of 0% EWP on catfish and pangasius meatball surimi and 3% EWP on tilapia meatball surimi. The effect of variations in EWP concentration on the pH value of fish meatball surimi did not have a significant effect. The best yield was obtained with the treatment of 6% EWP on each catfish, pangasius and tilapia surimi. The selected catfish and pangasius fish surimi meatballs were 0% EWP concentration while tilapia fish surimi meatballs were 3% EWP concentration because they provided the best meatball quality. The addition of EWP affected the appearance, taste, texture and aroma with the best treatment at a concentration of 3% EWP tilapia fish surimi meatballs and had no significant effect on the pH value, and the best yield at 6% EWP.
Co-Authors Abimelekh Advenska Andarini, Risma Andreas Banyuaji Nugroho Andrew Law Andri Suhartono Anggriawan, Armando Edo Anita Anna Pudianti Apriansyah, Miko Aprianto . Ardhi, Setya Ardiansyah, Rano Aurelia Tita Kusumajati Badruzzaman, Falah Baehaqi Cantona, Erik Christin Christovany Clorina, Jesslyn Cuandra, Fendy Dell, Natan Dhevin Ghoward Efriyenti, Dian Eliyah Yuliana, Pram Elvanny Myori, Dwiprima Endah Setyaningsih Ery Dewayani Evi Silvana Muchsinati Fahrur Rozzi Nasution Fanny Violetania Ang Faradina, Nevi Ferdiansyah Fiona Fivia Eliza Ghoward, Dhevin Golan Hasan, Golan Hadian Satria Utama halim, cheviria Handra Tipa Heru Kurniawan Hikmah Jenny Kartika Dewi Joey Joosten Joosten Josline Karinnia Kelly Lim Kusumajati, Aurelia Tita Laidy, Yenny Lawrenta, Mattew Lim, Kelly Limgestu, Rico LINDAWATI Lucia Asdra, Rurdwiarti Manatap Dolok Lauro, Manatap Dolok Marheni, Dewi Khornida Maria Beatrix Marthin, Ricko Mela Novita Rizki Nopriadi Nopriadi Notonegoro, Hartoyo Nugroho, Andreas Banyuaji Permata, Nadiva Surya Philisya Salim Pram Eliyah Yuliana putri, nilam sry Putri, Vasthi Gianni Agmi Rafida Khairani Rahim, Abd Rebecca Friska Rendy Sarudin Rianto, Louis Richard Raymond Rio Fernando Rorendry Rosilawati, Hana Rosmita Rasyid Rurdwiarti Lucia Asdra Sara, Dwi Saragih, Yuni Marlina Seriana Setya Ardhi Sharon Sinaga, Frans Mikael Sinambela, Fitriana Aidnilla Sisca Aulia Sri Deviyanti, I Gusti Ayu SRI RAHAYU Steven Suhatati Tjandra Sulyyani Tony Tony TRI SUTRISNO Utomo, Yesun Valentini, Cynthia Valesia tjuang Vasthi Gianni Agmi Putri Vebri Fransiska Vincentia Reni Vitasurya Wahyudi, Haris Wijayadi, Linda Julianti Winardi, Sunaryo Yenny Laidy Yohanes Calvinus Zai, Immanuel Zyad Rusdi